CarneAtlas

BondiolavsPork neck

pork · Approximate equivalent

These cuts are approximate equivalents — similar in character but with meaningful differences in preparation or exact cut.

Adjacent and partially overlapping anatomy — bondiola sits between the upper shoulder and the neck/collar. Pork neck (échine / coppa di maiale) is the more strictly neck-and-collar cut; bondiola extends slightly further down into the shoulder.

Bondiola
Pork · Shoulder

Argentine pork shoulder/neck cut — descendant of the Italian *capocollo* / *coppa* tradition brought by 19th- and 20th-century Italian immigration. Two parallel uses at the…

HeadBladeArm ShoulderLoinLegRibsBellyHock
Full details →
Pork neck
Pork · Shoulder

Pork neck (collar) is a cut from the neck and upper shoulder of the pig, well-marbled with intramuscular fat that keeps it moist during cooking. It is exceptionally versatile — it …

HeadBladeArm ShoulderLoinLegRibsBellyHock
Full details →

Names by country

CountryBondiolaPork neck
🇺🇸United States—Pork collar
🇬🇧United Kingdom—Pork neck
🇫🇷France—Échine de porc
🇪🇸Spain—Cabeza de lomo
🇦🇷ArgentinaBondiolaPescuezo de cerdo
🇲🇽Mexico—Aguja de cerdo
🇵🇹Portugal—Cachaço
🇧🇷BrazilBondiolaPescoço suíno
🇮🇹Italy—Coppa di maiale
🇩🇪Germany—Schweinenacken

Shop

Source this cut

Books

Equipment

Affiliate links — CarneAtlas may earn a commission at no extra cost to you.